Nin.hr (M.D.T.); [email protected] (A.K.); [email protected] (I.L.) Ministry of Agriculture, Ul. Grada Vukovara 78, 10000 Zagreb, Croatia; [email protected] Faculty of Agriculture, University of Zagreb, Svetosimunska Cesta 25, 10000 Zagreb, Croatia; [email protected] Correspondence: [email protected]: Krvavica, M.; gum, J.; Topalovi, M.D.; Kegalj, A.; Ljubi i, I.; c cc Konja i, M. Changes in Proximate cc Chemical and Mineral Compositions of Distinct Sex Categories of CGS 12066 dimaleate Neuronal Signaling mutton through the Dry-Curing Method. Animals 2021, 11, 3019. https:// doi.org/10.3390/ani11113019 Academic Editors: Luigi Faucitano and Federica Bellagamba Received: 29 July 2021 Accepted: 18 October 2021 Published: 20 OctoberSimple Summary: The older raw mutton categories are deemed to be of poor good quality and are poorly accepted by shoppers, primarily due to the toughness and intense odor. Hence, they are most normally utilized within the production of a variety of meat solutions. In Dalmatia, mutton is mostly processed into a traditional dry-cured item called kastradina. Its excellent depends on the age and sex, along with the kastradina of your castrated and fattened rams (wethers) are the greatest accepted by consumers. This study examined the influence of sex and castration around the proximate chemical and mineral compositions of raw mutton and kastradina as indicators of their excellent. Meat is mostly a supply of protein and also a substantial source of minerals (phosphorus, iron, zinc, potassium) within the human diet. For that reason, it’s critical to ascertain which components influence their composition essentially the most. The results showed that sex and castration substantially affected the salt content material plus the proximate chemical and mineral compositions of raw mutton and kastradina that could have an effect on the high-quality (nutritive and sensory) of kastradina. The findings recommended that the raw mutton of wethers and ewes may be a better-quality raw material for production of kastradina than could the ram mutton. Abstract: The aim of this investigation was to determine the impact of sex, castration, and processing around the chemical properties of mutton within the production of kastradina–a conventional DMPO Epigenetic Reader Domain Dalmatian drycured meat solution. Consequently, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) in the Dalmatian pramenka breed have been processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples in the scapulae had been taken, then the proximate chemical, NaCl, and mineral analyses had been performed, and important variations amongst the majority of the parameters have been located. Unlike W, the R samples contained drastically much more proteins (p 0.01), NaCl (p 0.05), and potassium (p 0.05) and much less fat (p 0.05). Moreover, in comparison to the W and R categories, the E category of kastradina contained substantially additional calcium (p 0.05). The higher contents of intramuscular fat, potassium, and calcium and reduce content of NaCl could positively have an effect on the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of kastradina. These findings recommend that the W and E raw mutton could be a better-quality raw material for production of kastradina than could the R, but further investigation is needed to get a a lot more comprehensive image of its high-quality. Keywords: chemical composition; dalmatian dry-cured mutton; impact of sex and castration; kastradina; mineral composition; muttonPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published ma.